Thai Spinach Noodle Salad

Thai Spinach Noodle Salad | The Gluten Free Vegan

Oh man do I ever love salad rolls. Crunchy, chewy, fresh. With that peanutty dipping sauce. They don’t take all that much time to roll out  but usually I don’t ever end up with a full plate to serve because I’ll sample as I roll. Levi will stop by and check my technique and sample as he walks on by. Sometimes it feels like a lot of work when there’s not much left on the plate to show for it. (It’s not actually that much work, by the way.)

I was craving salad rolls with spinach, bell pepper and cucumber and had everything ready to go to roll them up and somehow I misplaced my rice paper wrappers. I know I have three different sizes and shapes sitting in packages somewhere. Not sure where. Somewhere in my still disorganized kitchen.

Instead of refrigerating everything – which I could have very easily done – I decided to set up a ‘make your own noodle salad’ bar on the kitchen island and Levi and I filled our bowls with rice noodles, baby spinach, crunchy peppers, fresh cucumbers, cilantro and green onion. Then we topped it off with canned mandarin orange segments for a tiny bit of sweetness.

I have to say I was pretty thrilled with how the dressing turned out too. A lot like the usual peanut dipping sauce but thinner in consistency and with a bit of that salad dressing zing from apple cider vinegar. I really think you’ll enjoy this one too.

The beauty of this is that you can put whatever you want into this noodle salad as far as veggies go. So that’s why I’m just sharing the salad dressing recipe in this post. Every time I’ve made a version of this salad it’s been different vegetables.

You can sprinkle on toasted cashews or peanuts for some added crunch.

If you don’t use mandarin oranges in the salad and don’t want to open a can just for the reserved liquid, go ahead and use the same amount in water. You’ll want to taste your dressing to make sure it has the right balance of flavors – particularly salty and sweet.

Thai Peanut Salad Dressing | The Gluten Free Vegan

Thai Spinach Noodle Salad Dressing
Prep time
Total time
A peanut sauce style dressing for your Thai noodle salads.
Recipe type: Salad
Serves: 1 cup
  • 4 tablespoons natural peanut butter (smooth or crunchy)
  • 1 tablespoon Bragg's liquid soy
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons agave nectar
  • ½ cup reserved mandarin orange juice
  • ¼ teaspoon dried chili flakes
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 1 -2 tablespoons water, as needed
  1. Whisk all ingredients together in a bowl. Add more water as needed to thin to the right consistency.
Nutrition Information
Serving size: 2 tbsp Calories: 64 Fat: 4g Carbohydrates: 5g Sugar: 4g Sodium: 148mg Protein: 2g



  1. Renee says

    I am eating it right now. I used spinach, celery, carrots, mandarin oranges, cilantro and some avocado. Yummy. Thank you. Next time I will add the rice noodles.

    • says

      Yum! That’s what I love about this salad … any veggies work great. Crazy about avocados right now I may need to make this again. :)

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